Idli

I am so happy to write this because all of my friends like and they will ask for the receipe.

Ingredients:

To make batter:

3 cups Idli Rice

1 cup Urad Dhal

2 tsp(approx.) Salt

Whatever the cup you use the ratio is 3:1

1.   1. Wash the Rice 2 to 3 times and soak it for 3hrs. 1hr is enough for Urad dhal. Soak Rice and dhal separately.

2. First grind the dhal for 20- 25 mins( I used grinder, time differs for mixer/blender).
    You can see a small bubble appears on the batter, it means the dhal grinded into smooth and fine paste.

3. Take it out, and place the rice in the grinder for 20 mins. Before you take it out add salt and run it for 2 mins.

4. Now mix dhal batter and rice well.

5. Store the batter in air tight container and keep it aside in warm place for overnight for fermenting. (there should be some space in the container so that the batter gets fermented and it will rise next day morning)

6. It takes atleast 9-10hrs for fermentation.

7. Idlis/dosa are ready to be cooked when the batter is well fermented

Making batter is little big process after that you can enjoy idli or dosa..within few minutes.

Idli:

 you need idli stand.

1. Open the lid and don’t mix the batter…..nicely take the batter and fill ¾ in each space in idli holder. Usually some people will mix batter with water but i always use the fermented batter to make idlis.

2. Steam cook idlis on medium flame for 10 minutes or until done

3. Use the spoon to check .. take idli holder out and allow it cool down for 5 mins and use spoon to remove the idlis

4.  Serve it with sambhar and chutney

Hint:

you can also try 4 cups rice and 1 cup of urad dhal.
In winter season it takes more time for the fermentation, 
just got this idea from my friend, pre-heat the oven for few mins and switch off the oven and keep the batter inside so it will get fermented very nicely. but make sure that there is more space for fermentation otherwise it will overflow. 

Thanks for reading my receipe.

Good luck.:)

Have a nice day.